Lemon Meringue Pie Cannolis: Summer’s Perfect Treat
Lemon Meringue Pie Cannolis are a fusion of classic Italian pastry and a beloved American dessert. The tangy lemon curd combined with the sweet marshmallow fluff and a crispy pie crust creates a perfect harmony of flavors and textures. These cannolis are not just a treat for the taste buds but also a delightful surprise for anyone who enjoys the traditional lemon meringue pie.
Ingredients
- Optional Substitutions:
Instructions
- Prep the Dough:Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
- Preheat and Prepare:Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
- Cut the Dough:On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
- Form the Cannolis:Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
- Chill and Bake:Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
- Cool and Remove:Allow cannolis to cool before gently sliding them off the forms.
- Prepare the Filling:Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
- Fill the Cannolis:Refrigerate filling, then pipe into cannoli shells just before serving.
- Final Touch:Dust with powdered sugar for a sweet finish.
Notes
Ensure the pie dough is well-chilled before cutting and forming to prevent sticking.
Use a piping bag to fill the cannolis neatly and evenly.
If you don’t have cannoli forms, aluminum foil can be shaped into tubes as a substitute.